Olive Garden Baked Parmesan Shrimp Recipe


Ingredients
  • ¼ Cup of Butter
  • Fresh Parsley
  • ½ Pound of Jumbo Shrimp – Uncooked, deveined
  • 1 Pound of Penne Pasta
  • 4 ounces butter
  • 1 pint heavy cream
  • 2 Tablespoons of Bread Crumbs
  • 1 Cup of Parmesan Cheese
  • 1 Roma Tomato Diced
Instructions
  1. Preheat oven to 450
  2. In a medium sauce pan – melt butter in the pan – add 1 teaspoon of parsley diced and dd Shrimp – lightly mix together and place into a 8×8 casserole dish
  3. Bake uncovered for 15 minutes
  4. Turn the oven to 350
  5. In a sauce pan over medium heat add heavy cream. Heat for 5 minutes and add Parmesan cheese
  6. Cook pasta according to box instructions
  7. Add pasta to heavy cream mixture
  8. Fold until pasta is well covered
  9. Transfer the pasta to a 8×8 casserole dish – place shrimp, bread crumbs, tomatoes , and parsley on top of the pasta and bake for 10 minutes
  10. Enjoy

Saucy Tomato & Artichoke Chicken

Today, I present to you: the easiest dinner ever. Delicious and nutritious, too!
IMG 2930 001 thumb Saucy Tomato & Artichoke Chicken
When Matt and I go to CrossFit together, we usually end up going in the late evening, so by the time we get home around 8 or 9, we want something really quick and easy. This is a meal I used to make all the time but completely forgot about until I unearthed it from my recipe collection for an AnneTheRD client looking for quick and tasty chicken dinner ideas!
The secret is diced tomatoes – I use these Muir Glen brand ones that have basil and garlic added in. So tasty.
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Here’s everything else we used!
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To make this dish, simply drizzle a pan with a little olive oil, then throw the raw chicken, the can of tomatoes, and any other veggies you want (we used artichoke hearts and fresh mushrooms) on top.
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Stir it around so it’s evenly distributed on top of the chicken.
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We added on a huge pile of raw spinach as well, then popped a lid on the dish and let it cook for about 10 minutes or so on high, until the chicken was cooked through.
IMG 2929 001 thumb Saucy Tomato & Artichoke Chicken
Et voila! That was easy. We served it with a side of quinoa but you could easily leave the quinoa out or have another veggie – perhaps roasted sweet potatoes? – on the side. Or just have the dish by itself! This dish got a big thumbs up from both me and Matt. Easy and tasty. We’ll be making variations of this more often now that I rediscovered it!
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Shrimp Taco Bites

Shrimp Taco Bites 

Shrimp Taco Bites
Yield: makes 24 bites
Ingredients
  • 24 large raw shrimps, peels and tails removed
  • non-stick cooking spray or olive oil spray
  • 1 tsp salt, divided
  • 1 tsp grated lime zest, + juice 1 tbsp lime juice
  • 2 tsp chili powder
  • 1 large avocado, diced
  • 1/3 cup sour cream
  • 1 tsp chipotle chilies in adobo sauce, finely minced
  • 2 tbsp freshly chopped cilantro
  • 24 tortilla chip scoops
Shrimp Taco Bites

Instructions
  1. Pre heat oven to 375 degrees F.
  2. Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside.
  3. Combine 1/2 tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or olive oil spray. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.
  4. Meanwhile combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl.
  5. Combine the sour cream and minced chipotle pepper in a different small bowl.
  6. Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip, followed by a 1/2 tsp of sour cream mixture, then top with a chili-lime shrimp.
  7. Sprinkle with the chopped cilantro. Enjoy!

Grilled Turkey Burger


grilled turkey burger fore296 Grilled Turkey Burger
Grilled Turkey Burger

INGREDIENTS

Turkey Burger

  • 3 oz ground turkey
  • ¼ teaspoon dry basil
  • ¼ teaspoon dry oregano
  • ¼ teaspoon Lawry’s season salt
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon granulated onion
  • ¼ teaspoon granulated garlic
  • black pepper to taste

Mushrooms

  • 1 tablespoon olive oil
  • 4 button mushrooms (sliced)
  • salt and pepper to taste

Burger Additions

  • 1 slice provolone cheese
  • 1 slice of red onion
  • 1 slice of tomato
  • 3 iceburg lettuce leaves
  • 1 oz mustard
  • 1 oz mayonnaise

PREPARATION

  1. For turkey burger, combine all ingredients and form into hamburger patty. Grill until cooked through. Set aside. Heat oil in a pan, add mushrooms, season with salt and pepper, sauté until tender. Assemble ingredients in lettuce leaves (protein style).

“Spaghetti” w/ Tomato Sauce & Parmesan Cheese


“Spaghetti” w/ Tomato Sauce & Parmesan Cheese
If you have never used this kind of squash before, it gets it’s name because the strands of squash look like strands of spaghetti.  It is a great alternative to regular spaghetti, because it is loaded with nutrients, low in carbohydrates, high in fiber, and is only about 40 calories per cup! (Compared to regular spaghetti which has 170 calories per cup). Spaghetti squash is one of my favorite dishes to make, because you can do so much with it.  You can sauté other veggies like onion, zucchini, and spinach and add it to the dish, or even add ground turkey or lean ground beef and make it a meat-sauce ‘pasta’ dish.  Once you prepare the squash, (which is very easy, especially if you microwave it), you can eat it just as is, or prepare it any way you would regular spaghetti!

Ingredients

1 Large Spaghetti Squash
1/2 tsp Garlic powder (or to taste)
1/2 tsp Salt and Pepper (or to taste)
2 tbs Grated parmesan cheese
1 cup Spaghetti Sauce

Method

The estimated total time to make this recipe is 15-20 minutes.
1. Cooking Squash in Microwave: Cut the squash in half lengthwise, and scoop out the seeds. Place squash in a microwaveable dish with the open side up. Add a few cups of water, and cover with saran wrap. Microwave for 10-12 minutes. Let it sit for 5 minutes covered, then test it with a fork to see if it is done, (squash should be tender and pull apart in spaghetti-like strands).  If needed, cook an additional 2-5 minutes (cook time varies based on size of squash). Remove from oven and allow to cool, until it can be handled. Using a fork, loosen the spaghetti squash.
Cooking Squash in Oven: Cut the squash in half lengthwise, and scoop out the seeds.  Place squash cut side down in a baking pan. Bake the spaghetti squash in the oven at 350 F for 45 minutes. Remove from oven and allow to cool, until it can be handled. Using a fork, loosen the spaghetti squash.

Red Velvet Sugar Cookie Bars with Cream Cheese Frosting

Red Velvet Sugar Cookie Bars with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Delicious red velvet sugar cookie bars with cream cheese frosting without all of the hard work!
Serves: 16
Ingredients
  • 3⅓ cups flour
  • ¼ cup unsweet­ened cocoa
  • ½ teaspoon salt
  • 1 teaspoon bak­ing pow­der
  • 1 cup but­ter, softened
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 Tablespoons (one 1-ounce bottle) red food coloring
  • Cream Cheese Frosting:
  • 2 8 Oz cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Have a 9×13 inch pan ready. I like to line mine with aluminum foil and spray it with cooking spray so that the bars easily lift out and are easy to cut.
  2. In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
  3. In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
  4. Add the flour mixture until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
  5. To make the cream cheese frosting, Beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and enjoy!

Buffalo Shrimp


Buffalo+Shrimp Buffalo Shrimp
This is the BEST…you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!
Buffalo Shrimp makes 4 servings Ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons Creole-style seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined with tails attached
  • 4 cups oil for frying
BUFFALO SAUCE:
  • 4 cloves garlic, minced
  • 2 1/2 tablespoons butter
  • 6 ounces hot pepper sauce
  • 1 teaspoon ground cayenne pepper
Instructions:
  1. In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
  2. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
  3. Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
  4. In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
  5. Remove shrimp from refrigerator and shake a second time in flour mixture.
  6. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
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